Strunker-Kolsch

A Kolsch recipie made from idea's from other recipies.

Brewer:	Pete Strunk		Email:	-
Beer:	Strunker-Kolsch		Style:	Kölsch
Type:	Partial mash		Size:	6.0 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	21 IBU
OG:	1.046		FG:	1.009
Alcohol:	4.7% v/v (3.7% w/w)
Water:	Good ol' Philadelphia tap water ran through a in line PUR-FILTER. Philadelphia tap water makes YARD-BREWEREY what it is today.
Grain:	6 lb. 0 oz. German Pilsner 8 oz. Wheat malt
Mash:	65% efficiency
	Single infusion mash. Dough in grain and get the tempature @ 155° for 70 min. pH was 5.2 > I batched sparge using s/s braided hose.
Boil:	85 minutes	SG 1.039	7.0 gallons
	1 lb. 12 oz. Light dry malt extract 1 lb. Cane sugar
	1 teaspoon of Yeast Nutrient at 15 min mark >1 teaspoon of Irish moss at 10 min mark.
Hops:	1.0 oz. Tettnanger (4.0% AA, 85 min.) 1.0 oz. Tettnanger (4.0% AA, 12 min.)
Yeast:	White-Labs #WLP029 Kolsch >Made a 1.040 starter and built it up twice. Make this 5 days in advance.
Log:	Ferment at 66° for 7 days or when FG is at desiried level. Rack to secondary for at least 14 days. Bottle or keg to your liking. Keep beer at 40° at least 2 weeks. (Lager it)!!!
Carbonation:	Prime with 5 oz. of cane sugar and mix well.
Tasting:	Will Up-date.

Recipe posted 04/11/04.